Sunday, March 9th: Spring Forward One Hour! (Gee, Thanks, Ben!)

Did you set your clocks forward an hour for Daylight Savings Time? Image courtesy LeeHansen.com.

Hey kids! Yes, it is that time of year when a whole lot of us ask the simple question, “What was Ben Franklin thinking, and why are we still following his advice over 200 years later?!?” That rights, folks. This is the week we set our clocks forward one hour at 2 a.m., Sunday night, in the name of productivity, all the while dooming ourselves to a week second to only the week between Christmas and New Year’s for it’s lack of productivity, because our body clocks are suffering through the most confusing kind of jet lag, and our brains are telling us it’s one time whilst our clocks tell us it’s another. For those who think Daylight Savings Time helps farmers… um… it’s not like dairy cows will get up an hour earlier tomorrow expecting to be milked. And with the advent of, well, electricity, we can easily light our factories and schools whenever we want. But my whinging aside, set our clocks forward one hour we must. And THAT means if you show up at 3:30 p.m. today wondering why your Ballard Farmers Market is already closed, we will likely snicker at you. And if you show up at 11 a.m., thinking you’ll be the first in line for eggs, blame no one but yourself. Consider yourself warned! (And on behalf of our firefighters, change the batteries in your smoke detectors. Oh, and my locksmith tells me we should WD40 our locks today, too.)

Braising mix from Colinwood Farm. Photo copyright 2014 by Zachary D. Lyons.

Green things. We need green things to lift our spirits and help us overcome the constant desire to nap this week. Lucky for us, green things is what Colinwood Farm does best this time of year! They are cranking out gorgeous braising mix, spinach, salad mix and more from their greenhouses right now. And rumor has it, they might even have some baby squash soon, too!

Sweet potatoes from Lyall Farms. Photo copyright 2013 by Zachary D. Lyons.

Lyall Farms is still rocking the Beauregard sweet potatoes, friends. You ever just cut them up with some parsnips and toss them with oil, salt and pepper, and roast them in a hot oven for about 25-30 minutes? I love that! Simple, sweet deliciousness. Or try cubing them, steaming them, and then mashing them with some chipotle peppers in adobo sauce and a little maple syrup. Boy, howdy!

Fuji apples from Martin Family Orchards. Photo copyright 2013 by Zachary D. Lyons.

You’ll still find lots of apples and pears from the 2013 fall harvest at Martin Family Orchards. And while you’re at it, why not grab a cup of cider on the go, and a jug of it to take home with you? So many ways to keep the doctor away!

Saffron tagliatelle from Pasteria Lucchese. Photo copyright 2011 by Zachary D. Lyons.

Are you thinking what I’m thinking? (Okay, I grant you, you probably aren’t, and that’s just as well…) This is great pasta weather! Steam up the kitchen with pastaliciousness. The handmade, artisan pastas from Ballard’s own Pasteria Lucchese are about as good as pasta gets in this town, and they will either hook you up with an appropriate sauce for your choice of pasta, or they’ll give you a great idea for dressing it. This saffron tagliatelle is made with local saffron from our own Phocas Farms, and it is quite seafood friendly.

Artisan breads from Tall Grass Bakery. Photo copyright 2013 by Zachary D. Lyons.

Of course, you’ll need some amazing artisan bread from Tall Grass Bakery to go with your pasta, or whatever else you’ll dine upon. Just look at this selection! From left to right, we’ve got sourdough rye, Baker Street sourdough, pain au levain, Avery’s pumpernickel, wheat & honey, and compagnon, and that’s just for starters!

Red Lasoda potatoes from Olsen Farms. Photo copyright 2012 by Zachary D. Lyons.

You know, St. Paddy’s Day is just over a week from now. Last week, your mission was to get brisket to brine for 10 days in preparation for it. This week, why not get one step ahead of the herd and stock up on red potatoes from Olsen Farms, like these red lasoda potatoes, or perhaps some nice desiree potatoes.

Camelina oil from Ole World Oils. Photo copyright 2013 by Zachary D. Lyons.

Two weeks ago, Seattle Chefs Collaborative held is 8th annual Farmer-Fisher-Chef Connection which brings together chefs and food producers from all over the region to do business with each other, strengthening our local food system. And among those products creating a buzz this year was this camelina oil from Ole World Oils in Ritzville. It was used in half of the 10 entrees on the event’s epic lunch buffet, resulting in chefs playing, “What is that unique flavor we’re noticing running through so many dishes today?” This is your local cooking oil, suited well to being produced in Eastern Washington. It is fresh, healthy, versatile and full of character and flavor. I, personally, have found that I have begun using it instead of other oils, like olive and canola, in at least half of my cooking over just the past two months. It is priced right, too, so give it a try today!

Jersey cow yogurt from Samish Bay Cheese. Photo copyright 2012 by Zachary D. Lyons.

Finally, how about some live-cultured yogurt to help make your mouth and your tummy very happy right now? This jersey cow’s milk plain yogurt and Greek yogurt from Samish Bay Cheese is full of body and flavor, and considering you are getting it straight from the farm, you will be amazed at how its price compares to lesser yogurts considered “high end” at the Big Box store.

There is plenty more local deliciousness waiting for you today at your Ballard Farmers Market. Just check What’s Fresh Now! for a more complete accounting of what is in season right now.

Please remember bring your own bags every Sunday, as Seattle’s single-use plastic bag ban is now in effect. Also, please take note of our new green composting and blue recycling waste receptacles throughout your Ballard Farmers Market, and please make an effort to use them correctly. Each container has what’s okay to put in it pictured right on the lid. Please do not put the wrong materials in, because that drives up the cost of recycling and composting, and it can result in the entire container being sent instead to a landfill. Your understanding and cooperation are appreciated.

Sunday, January 5th: A New Year Brings News & Returning Vendors!

Fresh-pressed organic cranberry juice from Starvation Alley Farms. Photo courtesy Starvation Alley Farms.

Happy New Year, good people of Ballard! It is January, 2014, and while most farmers markets are deep in their winter slumber, your Ballard Farmers Market is actually adding farmers and food artisans. Booyah! We start with the introduction of a new organic cranberry farm, Starvation Alley Farms, an old-school wet bog harvest operation based out in Long Beach, Washington. While other farms out there in Washington’s cranberry belt have made their beds with anti-GMO labeling Ocean Spray, these folks went the other direction and got themselves certified organic just this past October. They offer flash-frozen cranberries, as well as cranberry juice that is freshly pressed and great as is or in your favorite cocktail.

Aged-sheep’s milk cheese from Glendale Shepherd. Photo courtesy Glendale Shepherd.

Oh, and this just makes me giddy! Glendale Shepherd, from up on Whidbey Island, makes… wait for it… farmstead sheep’s milk cheeses! Boom! These are beautiful, aged cheeses with amazing flavors… and that’s just this time of year. Once lambing season commences in a couple of months, they’ll also have fresh cheeses and sheep’s milk yogurt! Oh, and did I mention they’ll got wool, too? (Admit it. You’re a bit giddy now, too.)

Albacore tuna loin portion from Fishing Vessel St. Jude. Photo copyright 2013 by Zachary D. Lyons.

Fishing Vessel St. Jude makes its monthly visit to your Ballard Farmers Market today, and what better way is there to welcome the new year but with albacore tunaliciousness direct for the folks who caught it?

Braising mix from Alm Hill Gardens. Photo copyright 2013 by Zachary D. Lyons.

Alm Hill Gardens returns today from its brief holiday break, bright-eyed and bushy-tailed, which quite frankly is not entirely a look JT pulls off. But hey, at least he feeds us, right? And we’re all itching for some nice, tasty greens right about now, which means braising mix!

Saffron tagliatelle from Pasteria Lucchese. Photo copyright 2011 by Zachary D. Lyons.

On the other hand, Sam and Sara from Pasteria Lucchese spent their holiday hiatus nursing colds. Doh! But never fear. They are back today, and they’re nationwide. (That’s a ZZ Top reference, kids.) Just in time for you get some of this saffron tagliatelle to enjoy as your long-life New Year’s noodles. It is made with saffron grown by our buddy Jimmy from Phocas Farms, over in Port Angeles!

Winter squash from Colinwood Farms. Photo copyright 2013 by Zachary D. Lyons.

Colinwood Farms also makes its post-holidaze comeback today. Look for these lovely winter squash, braising and salad mixes, spuds, onions and other deliciousness!

D’Anjou pears from Martin Family Orchards. Photo copyright 2013 by Zachary D. Lyons.

Still lotsa apples and pears to be had from Martin Family Orchards at your Ballard Farmers Market, including these tasty D’anjou pears. And they’ve also got fresh apple cider, as well. Woohoo!

Local granola from Marge Granola. Photo copyright 2013 by Zachary D. Lyons.

Welcome yet another new vendor for 2014 to your Ballard Farmers Market: Marge Granola. They make several varieties of freshly-blended granolas flavored with many local ingredients. It’s great for breakfast, on the trail, an afternoon snack, or over ice cream!

Dinosaur kale from Children’s Gardens. Photo copyright 2013 by Zachary D. Lyons.

Children’s Gardens is back today, as well, with lots of tasty greens, like this dinosaur kale, as well as their gorgeous flower arrangements. So you’ve got no excuse not to eat your veggies this week, or to not bring Ma Kettle a nice bouquet.

Parsnips from Nash’s Organic Produce. Photo copyright 2012 by Zachary D. Lyons.

January is a great time of year to get your roots on, and Nash’s Organic Produce is ready to assist you in that pursuit. Besides these gorgeous parsnips, they are full-up with sunchokes, beets, turnips, carrots, spuds and more, as well as grains, flours and dried legumes, and even some more Brussels sprouts.

Farm-fresh eggs from Growing Things Farm. Photo copyright 2013 by Zachary D. Lyons.

It may be January, but the girls out at Growing Things Farm are still laying amazing eggs. In fact, the jumbos (right) are even more jumbo than usual. These are eggs laid by happy chickens that get to run around the yard and hang out with roosters, which stand guard and show them where all the best food is. What gentlemen!

Red Sunchokes from Stoney Plains Organic Farm. Photo copyright 2012 by Zachary D. Lyons.

Speaking of sunchokes, Stoney Plains Organic Farm is swimming in them right now. These native-to-North America tubers are a member of the sunflower family. They make a great substitute for potatoes in soups, root roasts, home fries and more. Of course, they’ve got lots of other goodness fresh from the farm for you, too!

White wines from Lopez Island Vineyards. Photo copyright 2012 by Zachary D. Lyons.

And this just in late today from Brent Charnley of Lopez Island Vineyards & Winery: “We just learned that our Siegerrebe was awarded a Double Platinum in the ‘Best of the Best’ Wine Competition, held by Wine Press Northwest Magazine. We will taste this wine on Sunday at the Market!”

There is plenty more local deliciousness waiting for you today at your Ballard Farmers Market. Just check What’s Fresh Now! for a more complete accounting of what is in season right now.

Please remember bring your own bags every Sunday, as Seattle’s single-use plastic bag ban is now in effect. Also, please take note of our new green composting and blue recycling waste receptacles throughout your Ballard Farmers Market, and please make an effort to use them correctly. Each container has what’s okay to put in it pictured right on the lid. Please do not put the wrong materials in, because that drives up the cost of recycling and composting, and it can result in the entire container being sent instead to a landfill. Your understanding and cooperation are appreciated.

Sunday, December 15th: Just 10 Days, or 2 Farmers Markets Until Christmas!

Smoked whole sides of white king salmon from Wilson Fish. Photo copyright 2010 by Zachary D. Lyons.

I’m listening to the classic Andy Williams Christmas Album as I write this holiday installment of your Ballard Farmers Market blog, getting myself in the spirit to get you in the spirit. Just think of all those hep bright, primary color sweaters and matching slacks Andy and his family used to wear during their annual TV specials, and how could you not get bitten by a festive mood? There’s just something about Andy singing, “hoopdeedoo, and dickery dock, and don’t forget to hang up your sock…” that makes it impossible not to smile, unless you have a Grinch-sized heart. And what person wouldn’t be happy at the sight of an entire side of smoked white king salmon from Wilson Fish, either? I’ve sure love to find one of these beauties under the tree with my name on it, or on the party buffet table. Well, Santa and your helpers, the good news is, Wilson’s elves (yes, David is an elf!) have prepared many of these for you… if you’ve been good, that is.

Non-toxic candles made with natural essential oils from Ascents Candles. Photo copyright 2012 by Zachary D. Lyons.

“They’re’ll be parties for hosting, marshmallows for toasting and caroling out in the snow…” And you will need candles. Candles of every color and scent to set every mood, and even a few with no scent at all, so as not to interrupt the flavor of your food. Yes, Ascents Candles returns today, after a two-week hiatus, with their wonderful non-toxic candles made with all-natural ingredients and wonderful pure essential oils. Besides brightening your house, they make for great stocking stuffers!

Holiday wreath from Pa Garden. Photo copyright 2013 by Zachary D. Lyons.

One of these wonderful holiday wreathes from Pa Garden is a must to complete the season’s decor of your home, and they come in sizes to fit any door, be it palatial or pedestrian. Made from greenery from around their farm in the Snoqualmie Valley, and some of their dried flowers, these are stunning!

Mediteranean-style dips and sauces from Uncle Eyals. Photo copyright 2013 by Zachary D. Lyons.

“From the top of the chimney to the top of the wall, dash away, dash away, dash away all…” And why not celebrate this holy season with sauces and dips from the Holy Land? Uncle Eyal’s joins us today with their amazing hummus, mint sauce, tahini and more. This is the food that brings Christians, Jews and Muslims together in peace around the dinner table, and as such, it is perfect for this season in which so much homage is paid to peace on earth.

Winter Luxury pumpkins from One Leaf Farm. Photo copyright 2013 by Zachary D. Lyons.

I do hope One Leaf Farm has a last few of these aptly named Winter Luxury pumpkins today at your Ballard Farmers Market. They are the ultimate eating pumpkin, and they are really cool looking, too! And this is the last week for One Leaf until next spring, so avail yourself while you can!

Pink Lady apples from Tiny’s Organic Produce. Photo copyright 2012 by Zachary D. Lyons.

I swear, you add a little holiday music, and suddenly the festive nature of Pink Lady apples from Tiny’s Organic Produce just kinda smacks you upside the head. They’re red and green, and they make for so many yummy treats, or just a good, crunchy snack. My father made an amazing pie with them at Thanksgiving, and he proudly said, “and I didn’t even have to use any sugar!” Boom.

Produce pendants from MetalWing Studio. Photo copyright 2013 by Zachary D. Lyons.

It’s wearable art meets farmers market produce meets a beautiful gift that your someone special will love and never take off. Yup, these are veggie pendants from MetalWing Studios, made right here in Ballard! They, too, were on a brief hiatus for a holiday gift show, but they are back today with all manner of Northwest-inspired metal arts, from ornaments to pins to earrings and more! And with the recent deep freeze, that golden chard on the right might be all the chard you’ll see today at your Ballard Farmers Market!

Absinthe & Black Salt caramels from Jonboy. Photo copyright 2010 by Zachary D. Lyons.

How’s about some absinthe & black salt caramels from Jonboy Caramels to sweeten up the season? That, and Christmas with the Beach Boys. “Oooooh, Merry Christmas St. Nick (Christmas comes this time each year)…” Made with local cream and butter, they are sure to please. Just let them warm up a bit indoors before you chomp down on them!

Braising mix from Colinwood Farms. Photo copyright 2012 by Zachary D. Lyons.

You’ll be doing lots of cooking over the next few weeks, so why not make things a little easier on yourself with this braising mix from Colinwood Farms in Port Townsend. It is ready to sauté or toss into a casserole, and nothing says “Happy Holidays” like kale!

Goat milk soaps from The Fay Farm. Photo copyright 2013 by Zachary D. Lyons.

The Fay Farm on Whidbey Island raises Nubian goats. They milk those goats and make these lovely soaps with that milk. They also grow a lot of the herbs used to scent the soaps. They offer them in bar and liquid forms, and they are very gentle on one’s skin. And needless to say, though I will anyway, they make great stocking stuffers. And let’s face it, soap is a gift you give to everyone in your household, and to yourself, when your household bathes.

Whole chickens from Skagit River Ranch. Photo copyright 2012 by Zachary D. Lyons.

Every good holiday feast requires a roast holiday beast, be it a ham or a Tofurky. Or perhaps a chicken, like these lovely beasts from Skagit River Ranch. They have a new harvest of chickens now, while they last, so get ’em while the gettin’s good. Of course, they also have some lovely roasts of other beasts, like beef, lamb and pork, and maybe even a stray ham or two!

Pies and more from Simply Soulful. Photo copyright 2013 by Zachary D. Lyons.

Get your soulful holiday season on with undoubtedly the best sweet potato pie you have ever tasted, made from scratch, crust and all, using sweet potatoes from Lyall Farms and no added sugar, from Simply Soulful Pies & Catering. Of course, they’ve got other pies, too, and even some soul food sides, like collards, red beans & rice and more!

Winter squash from Alm Hill Gardens. Photo copyright 2013 by Zachary D. Lyons.

Winter squash warms up your kitchen and your soul. It is sweet, colorful and delicious. It comes in many shapes, sizes, textures and varieties to appeal to any palate, or to be able to enjoy it every day of the week without repeating it. And it is versatile. Make soups or stews, roast it, sauté it, steam it, even stuff it. Make pasta or pie with it. And you’ll find a great selection of it in many festive colors at Alm Hill Gardens today at your Ballard Farmers Market!

Nut Crunch from Pete’s Perfect Toffee. Photo copyright 2013 by Zachary D. Lyons.

‘Twas the night before Christmas, and everyone was gorging themselves of this spectabulous Nut Crunch, and all things toffee, fudge and brittle from Pete’s Perfect Toffee. Why? Because we can, and because this is the best stuff around. Look, it’s cold outside. We need extra energy. And it’s the holidays, right? Let us get our sweet on! And you know, Pete’s little packages of deliciousness fit perfectly into any stocking, though let’s be honest with each other here… you are sooo going to eat it all while wrapping presents, and it will never makes its way into anyone’s sock. Hmm. Maybe you should buy twice as much, then!

Michael Pinckney from Pinckney Cookie Café. Photo copyright 2013 by Zachary D. Lyons.

“You’re going to love these cookies.” Hey, it says it on their website, and I believe everything I read on the intertube. But seriously, meet Michael Pinckney and Pinckney Cookie Café. Michael makes some seriously good cookies, and I can attest… you will, in fact, love these cookies. They come in four flavors: The Pinckney Original, Dark Chocolate Oatmeal, Bing Bling! and Classic Chocolate Chip. They are chewy and delicious, and they are made with local Shepherd’s Grain flour. What? You are gluten-intolerant? Never fear! All four flavors come in gluten-free versions, too! Happy Holidays, indeed.

There is plenty more local deliciousness waiting for you today at your Ballard Farmers Market. Just check What’s Fresh Now! for a more complete accounting of what is in season right now.

Please remember bring your own bags every Sunday, as Seattle’s single-use plastic bag ban is now in effect. Also, please take note of our new green composting and blue recycling waste receptacles throughout your Ballard Farmers Market, and please make an effort to use them correctly. Each container has what’s okay to put in it pictured right on the lid. Please do not put the wrong materials in, because that drives up the cost of recycling and composting, and it can result in the entire container being sent instead to a landfill. Your understanding and cooperation are appreciated.

Sunday, November 24th: Everything You Need For An All-Local Thanksgiving & Chanukah, From Sweet Potatoes To Brisket To Sharpened Knives!

Chef Jason Stoneburner of Bastille & Stoneburner. Photo copyright 2013 by Zachary D. Lyons.

Hey kids! It’s time for Chanukgiving, or Thanksnukah, or whatever you call it in the extremely rare instance when Chanukah and Thanksgiving happen simultaneously. But whatever you choose to call it, one thing is certain, it is time to eat local, and eat lots of it! Woohoo!!! Of course, your Ballard Farmers Market has you covered from every angle, with the possible exception of fresh turkeys. (Let’s face it. If you still haven’t arranged for your pasture-raised, local turkey, you have no one to blame but the turkey looking back at you in the mirror. But I digress.) We do have everything else you’ll need, and I do mean everything. We even have cooking oil, butter and salt! (That’s right, boys and girls. This week, we’ve added San Juan Island Sea Salt to our vendor lineup, with local salt!) And today, we’ve even got an Eat Local For Thanksgiving cooking demonstration at noon with Chef Jason Stoneburner of Bastille and Stoneburner to give you great ideas for holiday side dishes. Jason’s menus are built around what he can get from the vendors at your Ballard Farmers Market. Indeed, each Sunday, you can watch dolly after dolly of localiciousness being transferred from our vendors to his kitchens. So he knows a little bit about eating local. Come get a tip or two from him today. (Last week, for instance, Chef Dustin Ronspies from Art of the Table taught us that that a pinch of sugar enhances the savory flavors in savory dishes, and a pinch of salt enhances the sweet flavors in sweet dishes.)

Sweet potatoes from Lyall Farms. Photo copyright 2013 by Zachary D. Lyons.

Okay, let’s get down to seriously delicious business here. There are over 20 photos this week, so I am going to make my descriptions briefer than usual, but really, the photos speak for themselves. They say, “we are stocked to the gills with great, local ingredients to make your holiday table complete, and render a visit to a Big Box story unnecessary.” Like these local sweet potatoes from Lyall Farms. Oh, and Lyall has apples and onions, too!

Fresh cranberries from Bloom Creek Cranberry Farm. Photo copyright 2013 by Zachary D. Lyons.

Make your own cranberry sauce this year with fresh cranberries from Bloom Creek Cranberry Farm. Last Sunday, Chef Dustin made some in less than an hour, under a tent in the middle of Ballard Ave, with a strong, cold wind at his side, so you can do it at home. He cooked down the cranberries, then added some apple, a little sugar, some orange zest and orange juice, and a pinch of salt. Simple. Delicious.

Winter squash from Growing Things Farm. Photo copyright 2013 by Zachary D. Lyons.

How’s about some winter squash from Growing Things Farm? Yeah, baby. Of course, I am also having one of their pasture-raised chickens for my holiday feast. Because no law requires me to have a turkey. (Something to think about, if you haven’t gotten a turkey yet, and you don’t need to feed an army.)

Viking purple potatoes from Olsen Farms. Photo copyright 2013 by Zachary D. Lyons.

You’ll need spuds, and few potatoes are better for making perfect mashed potatoes than these Viking Purple potatoes from Olsen Farms. They are bright white inside, and they have an amazing texture that takes well to mashing. Pick up butter from Golden Glen Creamery (see below) and some milk from Twin Oaks Creamery or Sea Breeze Farm to round out your mashers, or add some parsnip and celery root for something really spectacular.

Purple Goddess pears from Jerzy Boyz. Photo copyright 2013 by Zachary D. Lyons.

These beauties are Purple Goddess pears from Jerzy Boyz Farm from Chelan. And who doesn’t need a beautiful pear, anytime of year?

Korean red garlic from Jarvis Family Garlic Farm. Photo copyright 2013 by Zachary D. Lyons.

Garlic. You will need it for stuffing, for seasoning your bird, for adding to your greens, for lots of stuff. Jarvis Family Garlic Farm has you covered with this Korean red garlic, and several other varieties that vary in flavor and intensity.

Smoked, pickled & shucked oysters from Hama Hama Oyster Company. Photo copyright 2011 by Zachary D. Lyons.

I, for one, enjoys me some oyster stuffing, and Hama Hama Oyster Company makes it easy with their freshly-shucked oysters in a variety of sizes. And if you are looking for great appetizers, try their pickled and smoked oysters, too!

Brussels sprouts from Nash’s Organic Produce. Photo copyright 2012 by Zachary D. Lyons.

If you aren’t a lover of Brussels sprouts from Nash’s Organic Produce, I can only assume you haven’t ever had them prepared properly. Try sautéing them with Alvarez shallots and Sea Breeze bacon. First, you brown the bacon whilst rendering out its fat, and you caramelize the shallots, and then you toss in the sprouts, cut in halves, or in quarters for the bigger ones, and cook them until they get bright green and just a bit tender. Then deglaze the pan with a nice white wine, cooking off the alcohol while the wine combines with the bacon and shallot bits in the pan, and then the sprouts absorb all that deliciousness as they get tender. Boom. You now love Brussels sprouts.

Black truffles from Foraged & Found Edibles. Photo copyright 2013 by Zachary D. Lyons.

These are wild black truffles from Washington, brought to you by Foraged & Found Edibles. Add some to your mashed potatoes, or toss them with some Pasteria Lucchese pappardelle and Golden Glen butter for a nice side dish! They also have yellowfoot chanterelle mushrooms and hedgehog mushrooms, which are a great addition to stuffing!

Seasoned croutons for stuffing from Grateful Bread Baking. Photo copyright 2012 by Zachary D. Lyons.

Speaking of stuffing, if you get here early enough, you might get some of these seasoned croutons from Grateful Bread Baking. They make for amazing stuffing. Just add some Sea Breeze stock, onions, garlic, celery, and whatever else suits your fancy, and bake. If you miss out on these croutons, you can easily make your own with one of their wonderful loaves of bread.

Fresh, local butter from Golden Glen Creamery. Photo copyright 2011 by Zachary D. Lyons.

And here is that aforementioned farmstead butter from Golden Glen Creamery in Bow. You can get it salted and unsalted, or with any of a number of sweet and savory flavorings. And let’s face it. You will need lots of butter. Why not make it local, too?!

Yellow onions from One Leaf Farm. Photo copyright 2012 by Zachary D. Lyons.

Sure, One Leaf Farm has lots of deliciousness right now, from parsnips to kale to cauliflower to winter squash, and even a little parsley root. But they also have these gorgeous onions, and you know you will need some onions this week!

Brent Charnley, winemaker at Lopez Island Vineyards, hold the new release of his Wave Crest White table wine. Photo copyright 2013 by Zachary D. Lyons.

And speaking of wine, Lopez Island Vineyards has a great selection of award-winning whites and reds, with one perfect for you. Best of all, they will be sampling their wines today, so you can try it before you buy it, and find the ones you like best!

Braising mix from Colinwood Farm. Photo copyright 2012 by Zachary D. Lyons.

How about cooking up a nice mix of braising greens from Colinwood Farm? All you need to do is add oil, garlic, salt and pepper, and you are good to go! Talk about making life easier on Thursday.

D’Anjou pears from Booth Canyon Orchard. Photo copyright 2013 by Zachary D. Lyons.

This is the last week for Booth Canyon Orchard for 2013 at your Ballard Farmers Market. So grab yourself a box of these D’Anjou pears, store them in a nice, cool, dark place, and you can enjoy them for weeks to come.

George Vojkovich out standing in his field… with a bunch of cattle. Photo copyright 2007 by Zachary D. Lyons.

And for Chanukah, perhaps you’d like a nice beef brisket. Well, I don’t have a photo of Skagit River Ranch‘s brisket, but I guess, if you look real close, you can see the brisket on their cattle above, enjoying the good life on Skagit River Ranch’s lush pastures up in Sedro-Woolley. Oh, and that is Farmer George in the background, moooving the herd.

Camelina oil from Ole World Oils. Photo copyright 2013 by Zachary D. Lyons.

Did I not say we even have cooking oil for you? This is camelina oil from Ole World Oils of Ritzville. Camelina is an ancient member of the mustard family, and its seeds make for great oil. It holds up to high heat, it is non-GMO, and it is high in beneficial omega-fatty acids! So now, you can say your cooking oil is farm fresh, too.

Marie Makovicka of Little Prague European Bakery piping fresh cannoli. Photo copyright 2013 by Ben Chandler.

Looking for something sweet to finish off your meal, or perhaps something to start your day? Stop by Little Prague European Bakery, say hi to Marie, and pick up some of her delicious pastries. Thinking you want them on Thursday morning to enjoy while you watch the parade, but think they won’t keep? Ask Marie about how to properly store them until them, and how to refresh them when you are ready to eat them. Then, the only worry you’ll have is keeping yourself from eating them all before Thursday morning. Hmm. On second thought, you’d better buy extras!

Red Sunchokes from Stoney Plains Organic Farm. Photo copyright 2012 by Zachary D. Lyons.

These red sunchokes from Stoney Plains Organic Farm were introduced to the earliest European colonists by East Coast Indians. A member of the sunflower family, they are native to North America, and a great way to celebrate Thanksgiving, as we remember that those Indians welcomed and fed those colonists, in spite of what they ultimately represented. Sunchokes are great roasted,  you can make soup with them, you can mash them like potatoes, and one of my favorite ways to enjoy them is by steaming 1/4″ to 1/2″ chunks until just fork tender, then browning them in butter and seasoning them with salt and pepper, and perhaps a little thyme, like good home fries.

Pumpkin Pie from Deborah’s Homemade Pies. Photo copyright 2012 by Zachary D. Lyons.

You’ve got enough to do to prepare for the big feast this week. Why not leave the pie baking to Deborah’s Homemade Pies? She has these amazing pumpkin pies, as well as a great selection of apple, berry and even pecan pies, and let’s face it… most of us cannot bake a pie like Deborah can, so why not cut ourselves a break and have better pie this year?

Cranberry-tangerine, lemon-lavender, and apple pie fresh sodas from Soda Jerk Sodas. Photo copyright 2013 by Zachary D. Lyons.

Soda Jerk Sodas has new flavors for the season, like Cranberry-Tangerine (left) and Apple Pie (right). Why not pick up a growler or two for this week? And while you’re at it, if you loves you so fresh sodas from Soda Jerk Sodas, consider supporting their Kickstarter campaign today. It ends Monday (tomorrow), and they just have a little ways left to go to meet their goal, so click over now and contribute to the cause of their Mobile Soda Truck.

Andrew, Your Knife Sharpening Guy, sharpening knives at Wallingford Farmers Market this past summer. Photo copyright 2013 by Zachary D. Lyons.

And last, but most assuredly not least, now is a great time to get your knives sharpened, so that dull carving knife doesn’t bounce off of your turkey on Thursday, resulting in either humiliation or serious injury, or both! Remember, sharp knives save fingers. Well, Andrew, Your Knife Sharpening Guy, will be here all day, sharpening your dullest slicing equipment, so bring your knives down, drop them off before you start shopping, and pick them up when you’re done! Or, if you’re in a rush, leave them with Andrew, and pick them up from him in Green Lake during the week, or arrange for delivery.

There is plenty more local deliciousness waiting for you today at your Ballard Farmers Market. Just check What’s Fresh Now! for a more complete accounting of what is in season right now.

Please remember bring your own bags every Sunday, as Seattle’s single-use plastic bag ban is now in effect. Also, please take note of our new green composting and blue recycling waste receptacles throughout your Ballard Farmers Market, and please make an effort to use them correctly. Each container has what’s okay to put in it pictured right on the lid. Please do not put the wrong materials in, because that drives up the cost of recycling and composting, and it can result in the entire container being sent instead to a landfill. Your understanding and cooperation are appreciated.